Pumpkin Chocolate Chip Muffins

Summary
Prep time	20 min
Cook time	20 min @ 350°
Source	Penzey's Spices (in-store recipe card)
Yield / serves	2 dozen
Rating	Excellent

Ingredients

• 3 c sugar
• 1 c oil (half oil and half applesauce works well, too)
• 4 eggs
• 2 t vanilla extract
• 3 1/3 c flour
• 1 1/2 t salt
• 1 t baking soda
• 2 t cinnamon
• 1 t ground nutmeg
• 2/3 c milk
• 1 3/4 c pumpkin (1 15-oz can; not pie filling)
• 1 c chocolate chips

Preparation

Preheat the oven to 350°.

Spray muffin tins with a good coating of non-stick cooking spray and set aside.

In a mixing bowl, beat together the sugar, oil, eggs and vanilla until thoroughly blended. In a separate bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg. Gradually add the egg mixture to the flour mixture and blend thoroughly. Add half the milk and half the pumpkin and mix, repeat. Fold in the chocolate chips. Spoon the batter into the muffin tins, about 2/3 full. Bake at 350° for 20 minutes until springy and brown or until a cake tester comes out clean.